Oven Baked Almond Crusted Catfish Fillets
Elevate your seafood game with these Oven Baked Almond Crusted Catfish Fillets, a dish that's as healthy as it is flavorful. Tender catfish fillets are coated in a nutty almond crust blended with panko breadcrumbs, Parmesan cheese, and a hint of smoked paprika for a bold, crunchy topping. This recipe skips the frying by baking the fillets to golden perfection, making it a lighter option without compromising on taste. With easy prep and a quick 20-minute bake time, it’s perfect for busy weeknights or an elegant dinner. Serve these crispy fillets with fresh lemon wedges for a zesty finish that complements the rich, savory crust. Ideal for gluten-free adaptations (by using almond flour), this recipe is a crowd-pleaser that promises to satisfy.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup almonds, finely ground
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 0.5 cup all-purpose flour
- 2 tablespoons (optional) olive oil or cooking spray
- 4 pieces lemon wedges, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
In a shallow dish, combine the ground almonds, panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed.
In another shallow dish, whisk together the eggs and milk until fully combined.
Place the all-purpose flour in a third shallow dish.
Pat the catfish fillets dry with paper towels, then coat each fillet first in the flour, shaking off any excess.
Dip the floured fillets into the egg mixture, ensuring each piece is fully coated.
Press the fillets into the almond mixture, coating all sides evenly and pressing gently to adhere the crust to the fish.
Place the coated fillets onto the prepared baking sheet, leaving space between each piece.
Lightly drizzle the tops of the fillets with olive oil or spray them with cooking spray to help the crust turn golden and crispy.
Bake in the preheated oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork. If the crust isn’t golden enough, you can broil the fillets for an additional 1-2 minutes.
Remove the fillets from the oven and let them rest for 2 minutes before serving.
Serve the almond-crusted catfish fillets hot with lemon wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 711 mg | 55% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
